This simple side
dish is a delcious accompaniment to beef, chicken or fish,
so it works for everyone’s meal plan.
cups fresh green beans
celery finely chopped
cup onion, finely chopped
Tbsp balsamic vinegar
tsp. dill seed
tsp. cayenne pepper
Black pepper, freshly ground to taste
Steam green beans until they are almost completely
Put beans in non stick skillet and add remaining
ingredients mixing well.
Cover and cook over medium high until beans finish
cooking stirring often.
Try making your
own combinations with your favorite vegetables, or try
some of these.
Onions- substitute 1 cup
each asparagus and pearl onions for green beans.
carrots- Substitute 1 cup
each snow peas and carrots sticks for green beans.
GRILLED VEGGI PACKS
This is a simple
and tasty way to grow veggies with no muss or fuss, and a
perfect recipe to make when you are having an outdoor
barbeque. Everyone gets their own pack so everyone can
have their own variation.
russet potatoes, sliced
onions peeled, and sliced
purified cold water
black pepper, freshly ground to taste
Tear 4 large squares of heavy duty aluminum foil
Put 1 potato, onion and carrots in center of each
Sprinkle approx. 1 tsp water on each square, then
season with black pepper. Could also add a tsp of
Extra Virgin Coconut Oil.
Fold shut each foil square and seal well
Place packs over hot grill and cook 45 minutes
turning once or until vegetables are done.
* Keep in mind
that potatoes and sweet potatoes are carbs so measure your
Feel free to mix
your own combination of veggies with favorite dried and
Veggies - use sweet
potatoes, summer squash and sweet onions in packs.
Italian Veggies- Try
zucchini carrots onions and peas Sprinkle on fresh basil.
Oregano and rosemary before sealing packs
Greek Veggie Pack
- Use eggplant squash and onions. Substitute lemon juice
for water and season with fresh oregano and garlic powder.
VEGETARIAN SHISH KEBAB
is for those who would prefer not to use meat or fish.
Remember however, that a source of protein is
medium eggplants, diced into cubes
medium zucchini, sliced thickly
acorn squash, diced
large onion, quartered
large bell pepper, cut into squares
-1 tsp of coconut oil
tsp black pepper, freshly ground
1 Tbsp Extra Virgin Coconut Oil
4 tablespoons lemon juice
garlic cloves, pressed
teaspoon ground ginger
teaspoon dried basil
pepper, a smidge
all the ingredients in a jar with a lid and shake, shake,
Place all the vegetables on a large bowl. Add the
marinade and let sit for 15-20 minutes.
Sprinkle pepper on the vegetables; mix well.
Stab the vegetables with the skewers.
Place the skewers on the grill until the zucchini
is tender or for about 15 minutes.
RED, GOLD, BLACK, AND GREEN
recipe contains no meat and is only 14 grams of protein.
Extra protein powder could be added such as brown
rice protein or hemp protein (2 scoops per serving)
This would equal enough for 8 servings.
cup hulled barley, cooked in 2 cups water and drained,
3 cups canned diced tomatoes -- undrained
3 tablespoons purified water
3 cups chopped onions
3 cloves garlic -- minced
1 heaping teaspoon ground cumin
1 heaping teaspoon chili powder
1 tablespoon Tabasco sauce (or other hot sauce)
2 green bell peppers -- chopped
2 cups fresh or frozen corn
1 1/2 cups (1 can) black beans, cooked and drained
1 1/2 cups (1 can) red kidney beans, cooked and drained
the barley beforehand. This can take upwards of a hour of
regular, stove-top cooking, less if you pre-soak the
barley overnight. To do it in a pressure cooker, cook
unsoaked barley 20 minutes at high pressure and allow the
pressure to come down naturally before removing the lid.
Heat the 3 tbsp. water in a large saucepan. Sauté
the onions until they are soft; then stir in the garlic,
cumin, chili powder, Tabasco, and bell peppers and sauté
for 2 to 3 minutes more.
Add the tomatoes and beans to the pan and cook for
about 10 minutes.
Stir in the corn and the drained barley, adding
some of the barley cooking liquid if chili appears too
Simmer for a few minutes for the flavors to meld.
delicious Spanish soup works great as an accompaniment to
any meal. It
is so impressive a dish that it can be served to company
also. Since it is served cold, it is easier to save and
take with you wherever you go.
tomatoes, peeled & quartered
green pepper, chopped
cucumber peeled and sliced
cup fresh cilantro, chopped
Tbsp fresh basil
Tbsp fresh parsley
cloves garlic, mined
tbsp wine or rice vinegar
Place tomatoes, cucumber, onion and green pepper in
food processor and pulse until liquefied.
Add remaining ingredients and process again until
and serve cold. If soup is too thick, mix in water 1 tbsp
at a time until desired consistency is achieved.
A cold bowl of
gazpacho taste great on a hot day. Try some of these
variations as well.
Fiery Gazpacho -
for many people when it come to gazpacho, the spicier the
better. If you love yours with a zing add ½ tsp black
pepper and ¼ - ½ tsp cayenne pepper until you hit the
right level of fire!
Chunky Gazpacho -
put some crunch in your bowl by adding diced tomatoes,
finely chopped cucumber and green pepper to your smooth
- Add some cooked shrimp and scallops to add protein A to
this delicious soup for a great Rapid Result snack.